In a medium bowl, mix together crushed vanilla wafers, walnuts, butter and salt until well combined. Scoop mixture into a 9" x 13" baking pan coating with nonstick spray - evenly press the mixture down to form a crust over the bottom.

In a microwave-safe bowl, add caramels and milk - heat on medium power until caramels are melted and mixture is well blended, about 4 to 5 minutes, stopping to stir every 2 minutes. Pour caramel over the crust and spread to within 1" of the edge. Set aside to cool.

In a large mixing bowl, beat together cream cheese and sugar until combined and smooth. Mix in sour cream and vanilla. Add eggs, one at a time, mixing just until combined after each. Stir together melted chocolate and instant espresso - pour into cheesecake batter and stir to blend. Pour batter over the caramel layer.

Place pan into the oven and bake until the center is almost set, about 45 to 50 minutes. Remove from the oven and place pan on a wire rack to cool completely. Place into the refrigerator to chill for at least 4 hours.

To add the topping

Before slicing, top with remaining nuts and drizzle with melted ounce of chocolate.

i have been wondering about these cheese cakes, what kind of cream cheese do i use? coz at the shopping mall they only have cheese spread and they come in different flavors...can i use that instead? Or is that totally different? ... - i have a bit of baking experience so im new to most everything. :-D